Preparation

Bring large pot of salted water to boil. Mix in lemon juice. Add endive and boil until crisp-tender, about 10 minutes. Drain. Transfer to bowl of ice water; cool. Drain. Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)

Recent Review

Wonderful, rich appetizer. Followed the recipe almost exactly except that after blanching, I cut the endive in half lengthwise and placed two halves in separate tiny baking dishes which made for a lovely presentation. You'll want a nice grilled or roasted meat or seafood dish to follow this since it is very rich. We also enjoy grilled endive as the previous person mentions. Julia Child "The Way to Cook" presents a simpler endive dish that is more suitable as a side dish. But this was spectacular with a good champagne on New Year's Eve.